Process for preparing a plant-based food dough

Abstract

Disclosed herein is a process for preparing a plant-based food dough using an extruder, said extruder comprising an extruder barrel and a cooling die, the process comprising the steps of : A). feeding the feeder with less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough; B). feeding the feeder with less than 45% by weight of a starch relative to the total weight of the plant-based food dough; C). feeding the feeder with from 1 to 30wt% by weight of a solid fat composition having a solid fat content (SFC) N20 above 75, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the plant- based food dough; D). injecting the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough so as to form a plant-based food mixture, E). extruding the plant-based food mixture obtained in step D) through the cooling die so as to form a plant-based food dough.

Description

[0001] PROCESS FOR PREPARING A PLANT-BASED FOOD DOUGH

[0002] FIELD OF THE INVENTION

[0003] The invention relates to a process for preparing a plant-based food dough, a plant-based food product and the use of said plant-based food doughs and / or products. In particular, the invention relates to the use of certain fat compositions in said process for preparing plant-based food doughs and plant-based food products to improve their properties.

[0004] BACKGROUND OF THE INVENTION

[0005] There is an increasing demand for plant-based foods due to consumers increasing desire to eat healthy, sustainably sourced food products and to generally lower their meat and dairy intake. There is also an increasing number of vegans who require food products to be completely absent of animal-derived products for ethical and health reasons. This has led to the development of various plant-based food products such as plant-based meats (meat analogue compositions) and plant-based cheeses (cheese analogue compositions) which aim to mimic certain qualities of the animal-derived meat and cheese products, such as the texture, taste and / or appearance.

[0006] Many different types of meat-analogues are available which aim to mimic the organoleptic properties of meat. A particular property of some meat, such as chicken muscle or certain fish filets, is the presence of animal fat dispersed into the meat and / or a fibrous texture. In order to effectively mimic this property in a meat-analogue or cheese analogue, it is known to use processes to form texturized plant-based food products such as high-moisture extrusion processes.

[0007] High-moisture extrusion processes are a known technology for texturizing vegetable protein to produce plant-based products having a fibrous animal meat-like texture or similar to certain types of cheese. In practice, where the ingredients consist of protein and water, the formed extrudate is usually dark in colour, is too hard, too dense, too dry and is too chewy when compared to meat, such as chicken muscle or certain fish filets.

[0008] It is known to further add liquid oil. Nevertheless, plant based extrudates do not completely mimic the texture, appearance and / or the taste of real animal-based products. As a result, consumers typically consider such plant-based food products to be unattractive and inedible. Additionally, the use of liquid fat in an extruder leads to oiling out which has a negative impact on the texture of the extrudate, especially the mouthfeel of the extrudate. Indeed, the inventors have found that the extrudate made of liquid fat provides an oily mouthfeel which contributes to an off taste. Furthermore, the use of liquid fat in an extruder leads to a decrease of the pressure in the extruder due to the fact that the liquid oil goes out of the plant based dough. In particular, the liquid oil can cause an over-lubrication of the extrudate, which leads to a sudden drop in pressure when the extrudate passes through the extruder die.

[0009] Theoretically, it is also known to further add solid fat. However, in practice, it is physically difficult to add a fat in a solid state in a high-moisture extrusion process. Indeed, there is a risk that the solid fat obstructs the passage of the plant-based dough in the extruder and / or leave agglomerates of fat in the extruder barrel. There is a risk that agglomerates are created when the solid fat is mixed with the dry ingredients, such as the protein. Indeed, when the solid fat is not thermostable enough, there is a risk that the solid fat melts too quickly within the dry ingredients causing agglomerates. The agglomerates may then cause measurement errors in the feeder, for example in a gravimetric feeder. As a result, controlling the quantity of the solid fat added in the extruder is difficult to manage leading to imprecise quantities and an inconsistency in the solid fat quantity. There is also a risk that the quality of the plant-based dough decreases due to the waxy nature of the solid fat. So far, there is no known high- moisture extrusion process that discloses any practical step to introduce a fat in a form of a solid in an extruder.

[0010] The document discussed below discloses a process for forming certain plant-based food products. However, the process does not address and / or alleviate many of the problems discussed above associated.

[0011] WO2016150834 discloses a process for preparing a meat-analogue food product, the process comprising the steps of: a) feeding an extruder barrel with 40 to 70 wt % water and 15 to 35 wt % plant protein; b) injecting 2 to 15 wt % liquid oil, fat or a combination thereof into the extruder barrel at a location downstream of the feeding location of step a); c) Extruding the mixture through a cooling die.

[0012] There remains a need for providing a process of preparing plant-based food products that solve or alleviate many of the problems discussed above such as using a solid fat in an extruder to mimic cheese or animal meat. In particular, there is a need for an easy-to- implement process that allows using a solid fat in an extruder while enhancing the process parameters such as reducing the oiling out, stabilising the pressure in the extruder, or guarantying a smooth passage of the plant-based dough in the extruder. There is also a need for a cost-effective process using a solid fat for preparing plant-based food products that guaranty a high quality of the food products, including the appearance, the texture of food products mimicking animal food products, as well as the sensory requirements such as mouthfeel.

[0013] SUMMARY OF THE INVENTION

[0014] According to a first aspect of the invention, there is provided a process for preparing a plant-based food dough using an extruder, said extruder comprising a feeder, an extruder barrel and a cooling die, the process comprising the steps of:

[0015] A). feeding the feederwith less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough;

[0016] B). feeding the feeder with less than 45% by weight of a starch relative to the total weight of the plant-based food dough;

[0017] C). feeding the feederwith from 1 to 30wt% by weight of a solid fat composition having a solid fat content (SFC) N20 above 75, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the plant-based food dough;

[0018] D). injecting the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough so as to form a plant-based food mixture,

[0019] E). extruding the plant-based food mixture obtained in step D) through the cooling die so as to form a plant-based food dough.

[0020] The present invention is based upon the surprising finding that using solid fat compositions as described above solve oralleviate many of the problems discussed above associated with the use of a liquid oil, a fat having a solid fat content (SFC) N20 below equal or below 75; as measured on the unstabilised fat according to ISO 8292-1 . It has been found that the use of solid fat compositions according to the present invention in the above process provides plantbased food products that mimic cheese or meat present in animal products. Without willing to be bound by any theory, it is believed that using the solid fat according to the present invention reduces the oiling out of the fat in the extruder due to his specific above described SFC N20. Consequently, the pressure in the extruder remains stable. Additionally, the inventors have found that the thermostability of the solid fat according to the present invention prevents the formation of agglomerates that can obstruct the feeder. Thus, the solid fat according to the present invention can be easily mixed to dry ingredients and fed to the feederwithoutany risk of forming agglomerates preventing any measurement errors in the feeder and inconsistency. Furthermore, using the solid fat according to the present invention allows the removal of a step wherein the fat must be melted resulting in a cost effective and easy to implement process. Moreover, the inventors have found that the solid fat according to the present invention provides a plant-based food dough with properties closer resembling meat or cheese. It is believed that the texture and appearance of the plant-based food dough is improved compared to plant-based products produced by conventional high moisture extrusion process using liquid oil, a fat having a SFC N20 below 40 ora solid fat having a SFC N20 equal or above 75. In particular, it has been found that plant-based food products obtained by the above process using a solid fat leads to the desired hardness when compared to conventional plant-based food products obtained by a high moisture extrusion process using liquid oil, a solid fat having a SFC N20 equal or below 75. Additionally, in contrary to the technical prejudice associated with the use of a solid fat having a high SFC N20, the inventors have surprisingly found that the plant-based food product does not exhibit a waxing mouthfeel when consumed, nor a too oily mouthfeel. It is believed that the specific ingredients in the above described quantities provide a plant based food product having improved sensory requirements such as mouthfeel. Indeed, the sensation of having a greasy coating and moisture on the tongue and surfaces of the mouth, i.e. the mouthfeel, can be felt as well as an instant flavour and taste impression from the ingredients and especially from the fat over a longer period of time.

[0021] The term “fat” as used herein refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used synonymously with ‘fat” herein.

[0022] The term “liquid oil” as used herein refers to a liquid oil that is liquid at room temperature (e.g. 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0023] The term “melted state” is the state obtained after melting a substance from a semi-solid or solid state to a liquid state, i.e. a state wherein the solid fat content (SFC) according to ISO 8292-1 is below 1 %.

[0024] The term “melted fat” as used herein is thus used to refer to a fat composition that is a solid or semi-solid at 20°C; and that has been heated to above 20°C so as to have a solid fat content of less than 1 % as determined by ISO 8292-1 . Preferably, the term “melted fat composition” as used herein is used to refer to a fat composition that is a solid at 20°C, and that has been heated to above 20°C so as to have a solid fat content of less than 1 % as determined by ISO 8292-1. The term “melted fat” is not used to refer to a liquid oil that is liquid at room temperature (e.g. 20°C) and that does not require heating to above this temperature in order to be a liquid. Such oils include sunflower oil and rapeseed oil.

[0025] The term "fatty acid", as used herein, refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having 4 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may denoted C16:0, oleic acid may denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di- and mono-glycerides present in the glycerides and are based on the total weight of C4 to C24 fatty acids. The fatty acid profile (i.e. composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0026] T riglyceride content may be determined for example based on molecular weight differences (Carbon Number (ON)) by AOCSCe 5-86. The notation triglyceride CNxxdenotes triglycerides having xx carbon atoms in the fatty acyl groups, e.g. CN54 includes tristearin. Amounts of triglycerides specified with each carbon number (ON) as is customary terminology in the art are percentages by weight based on total triglycerides of CN26 to CN62 present in the fat composition.

[0027] In highly preferable embodiments, in step C), the solid fat composition has a solid fat content (SFC) N20 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1. In this embodiment, it is believed that the thermostability of the solid fat composition is further improved leading to a reliable and reproductible process.

[0028] In highly preferable embodiments, in step C), the solid fat composition has a solid fat content (SFC) N30 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1. In this embodiment, it is believed that the solid fat composition as described herein reduces significantly, and even completely, the oiling out leading to a more stable process wherein the pressure remains constant. It is also believed that the texture of the plant based dough is further improved in terms of firmness.

[0029] In one or more embodiments, in step C), the solid fat composition has a solid fat content (SFC) N35 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1. In one or more embodiments, in step C), the solid fat composition has a solid fat content (SFC) N40 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1.

[0030] In one or more embodiments, in step C), the solid fat composition has a solid fat content (SFC) N10 (to complete), measured on unstabilised fat according to ISO 8292-1.

[0031] In one or more embodiments, in step C), the amount of the solid fat composition is from 1 % to 15% by weight relative to the total weight of the plant-based food dough, preferably from 1 to 10% by weight, more preferably from 1 to 8% by weight, and advantageously from 1 to 5% by weight. In this embodiment, it is believed that the texture of the plantbased dough is further improved in terms of firmness and hardness. This embodiment is particularly well suited for meat analogue compositions.

[0032] In one or more embodiments, in step C), the amount of the solid fat composition is from 15 to 30% by weight relative to the total weight of the plant-based food dough, preferably from 20 to 30% by weight. In this embodiment, it is believed that the texture of the plantbased dough is further improved in terms of tenderness. This embodiment is particularly well suited for cheese analogue compositions.

[0033] In one or more embodiments, in step C), the solid fat composition comprises above 65% by weight of saturated fatty acids, such as above 75% by weight of saturated fatty acids or above 85% by weight of saturated fatty acids.

[0034] In one or more embodiments, in step C), the solid fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid (C18:0) residues; wherein said percentages of fatty acid residues ref ers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.

[0035] In one or more embodiments, in step C), the solid fat composition comprises from 40% to 60% by weight of stearic acid (C18:0), and preferably from 45 to 55% by weight of stearic acid (C18:0).

[0036] In one or more embodiments, in step C), the solid fat composition comprises from 20% to 85% by weight or less, preferably from 35% to 85%by weight or less, more preferably from 40% to 60% by weight or less, and most preferably from 45 to 55% by weight or less of palmitic acid (C16:0). In one or more embodiments, in step D), the solid fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 1 :4 to 10:1 ; preferably from 1 :2 to 8: 1 and more preferably, from 1 :2 to 5: 1.

[0037] In one or more embodiments, in step C), the solid fat composition comprises less than 20% by weight of lauric acid residues (C12:0); preferably less than 15% by weight by weight of lauric acid (C12:0) residues; more preferably less than 5% by weight; or the composition does not comprise lauric acid (C12:0) residues.

[0038] In one or more embodiments, in step C), the solid fat composition comprises less than 25% of myristic acid (C14:0), more preferably, the composition comprises less than 20% of myristic acid (C14:0), more preferably less than 15% of myristic acid (C14:0), or the composition does not comprise myristic acid.

[0039] In one or more embodiments, in step C), the solid fat composition is a non-hydrogenated fat composition.

[0040] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements forf atty acids and triglyceride compositions discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0041] In preferable embodiments, the solid fat composition comprises an interesterifiedfat, and more preferably the fat composition comprises an interesterified fat blend. The interesterified fat or interesterified fat blend may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0042] In some embodiments, the interesterified fat or interesterified fat blend is produced by an enzymatic interesterification reaction which does not reach an equilibrium product distribution. It has been found that these embodiments provide a fat composition product with optimum properties for use in a meat analogue composition, such as the properties discussed above.

[0043] Processes for the preparation of the fat compositions such as the interesterification reactions discussed above are known in the art, and are discussed in, for example, Dijkstra, A. J. Interesterification. In: The Lipids Handbook 3rd Edition, pages 285 - 300 (F. D. Gunstone, J. L. Harwood, and A. J. Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007).

[0044] In one or more embodiments, in step C), the solid fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice brand oil, camelina oil, or any oil derived thereof and any mixture thereof.

[0045] In highly preferable embodiments, in step C), the solid fat composition comprises fully hydrogenated palm oil. In this embodiment, it has been found that this solid fat composition is particularly well suited for the extrusion process, especially in term of thermostability leading to a consistent process.

[0046] In highly preferable embodiments, the solid fat composition is in the form of particles, flakes and / or granulates with a particle size distribution of from 100pm to 3mm, preferably of from 200pm to 3mm, more preferably of from 400pm to 2mm, and advantageously of from 500pm to 1 ,3mm. The term particle size is used in reference to the size of a discrete particle comprising the solid fat composition. Thus, it is preferable that at least 99% of the particles are able to pass through a sieve with a mesh size of from 630 pm to 2 mm using ASTM E11 method.

[0047] Alternatively, the solid fat composition is in the form of particles and / or granulates with a particle size distribution of from 1 mm to 7mm and preferably of from 2mm to 6mm. In one embodiment, the flakes have a thickness of from 0.2mm to 1 ,5mm and preferably of from 0.3mm to 0.9mm or of from 0.9mm to 1 ,3mm; and / or a diameter of from 1 mm to 3.5cm. Without willing to be bound by any particular theory, it is believed that the ingredients can be well dispersed in the plant-based food dough leading to an improvement of the sensory properties.

[0048] As would be appreciated, the particle size distribution refers to the diameter of particles, flakes, granulates present in an amount of at least 80% by weight, preferably at least 85% by weight, and for example of 96% by weight, with respect to the total amount of particles, flakes, granulates, i.e. of 100 % by weight, in a sample to be measured. The distribution of diameters of the granulate described herein can be measured by known methods, including sieve tests such as, ASTM E1 1 , which is a woven wire sieve test.

[0049] Reference herein to “diameter” when applied to non-circular (e.g. irregular shaped) granulate or flake corresponds to the largest dimension of the individual granule or flake. When a granulate diameter is measured using a sieve test, such as ASTM E1 1 , the largest dimension may be considered to be the largest sieve size (i.e. wire opening diameter) at which granulate is retained on the sieve. In one or more embodiments, in step A), the amount of non-animal protein is from 15 to 55% by weight relative to the total weight of the plant-based food dough, preferably from 25 to 55% by weight, and more preferably from 30 to 40% by weight.

[0050] In preferable embodiments, in step A), the amount of non-animal protein is from O to 15% by weight relative to the total weight of the plant-based food dough, preferably from 0 to 12.5% by weight, more preferably from 2 to 12% by weight, and advantageously from 3 to 12% by weight.

[0051] In one or more embodiments, in step A), the non-animal protein comprises plant protein such as algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; or wherein the non-animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

[0052] In one or more embodiments, in step A), the non-animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

[0053] In preferable embodiments, in step A), the non-animal protein is fed to the extruder barrel in the form of a dry particle.

[0054] In one or more embodiments, in step B), the amount of starch is from 0% to 45% by weight of a starch relative to the total weight of the plant-based food dough, preferably from 1 to 45% by weight, more preferably from 5% to 45% by weight, and advantageously from 20% to 30% by weight.

[0055] In one or more embodiments, in step B), the starch comprises non-modified starch, modified starch, or a combination thereof.

[0056] In one or more embodiments, in step B), the starch comprises a non-modified or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

[0057] In preferable embodiments, in step B), the starch is fed to the extruder barrel in the form of a dry particle.

[0058] In one or more embodiments, in step D), the amount of water is from 40 to 80wt% by weight relative to the total weight of the plant-based food dough, preferably from 50 to 80wt% by weight, more preferably from 50 to 75wt% by weight and advantageously from 55 to 75wt% by weight.

[0059] In one or more embodiments, the process comprises feeding additives selected from:

[0060] (i). flavouring additives;

[0061] (ii). colouring additives;

[0062] (iii). one or more of: a) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; b) hydrocolloids; and c) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya;

[0063] (iv). an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, and acidity regulators.

[0064] In one or more embodiments, the additives are in the form of a dry particle.

[0065] In one or more embodiments, the additives are fed in step A), between step A) and step B), in step B), between step B) and C), in step C), between step C) and D) or in step D).

[0066] In one or more embodiments, the amount of one or more of flavouring additives is from 0.5% to 2% by weight.

[0067] In one or more embodiments, the amount of one or more colouring additives is from 0.5% to 5% by weight.

[0068] In one or more embodiments, no animal protein is fed in the process.

[0069] In one or more embodiments, no animal-derived ingredient is fed in the process.

[0070] In preferable embodiments, steps A) and C) are realized simultaneously so that the non- animal protein and the solid fat composition are mixed together so as to form a slurry before feeding to the feeder and are followed by step B), step D) and step E). In this embodiment, it is believed that the ingredients are well dispersed in the plant-based food dough.

[0071] In one or more embodiments, steps A) and C) are realized simultaneously so that the nonanimal protein and the solid fat composition are mixed together so as to form a slurry before feeding to the feeder and are followed by step D), step B) and step E).

[0072] In one or more embodiments, steps A), B) and C) are realized simultaneously so that the nonanimal protein, the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feeder and are followed by step D) and step E).

[0073] In one or more embodiments, steps B) and C) are realized simultaneously so that the starch and the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feeder and are followed by step A), step D) and step E).

[0074] In one or more embodiments, steps B) and C) are realized simultaneously so that the starch and the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feeder and are followed by step D), step A) and step E).

[0075] In one or more embodiments, the feeder is located at a location upstream of the extruder barrel.

[0076] In one or more embodiments, the extruder barrel is set at a temperature from 30 to 250°C, preferably from 30 to 200°C, more preferably from 30 to 180°C, such as from 30 to 165°C.

[0077] T ypically, the extruder barrel comprises at least one screw. The speed of the screw or screws of the extruder may vary depending on the particular apparatus. For example, the extruder barrel comprises two screws rotating at a speed of from 100 to 500rpm, preferably from 200 to 400rpm.

[0078] T ypically, the extruder barrel is at a pressure of from 0.1 to 25.105Pa. The barrel pressure is dependent on numerous factors including, forexample, the extruder screw speed, feed rate of the mixture to the barrel, feed rate of water to the barrel, and the viscosity of the ingredients within the barrel. One skilled in the art may adjust the pressure to achieve the desired properties.

[0079] In one or more embodiments, in step E), the plant-based food mixture obtained in step D) passes through a breaker plate before entering the cooling die. In one or more embodiments, the cooling die is cooled using a chiller unit maintained at a temperature from 20 to 80°C, preferably from 30 to 70°C, more preferably from 35 to 55°C.

[0080] In one or more embodiments, the feeding rate in steps A) to D) is from 1 to 20kg. h- 1 , preferably from 1 to 10kg.h-1 and advantageously from 1 to 5kg. h-1.

[0081] In one or more embodiments, the process comprises a step F) of shaping the plant-based food dough into a plant-based food product.

[0082] In one or more embodiments, the shaping step F) is performed by cutting, moulding, pressing, rolling, grinding, dicing, marination, or any combination thereof.

[0083] In one or more embodiments, the process comprises a step G) of at least partially cooking the plant-based food dough into a plant-based food product.

[0084] In one or more embodiments, the cooking step G) comprises a baking step, a boiling step, a frying step, a steaming step and / or a microwaving step.

[0085] According to a second aspect of the invention, there is provided a plant-based food dough obtainable by a process according to the present invention.

[0086] According to a third aspect of the invention, there is provided a plant-based food product obtainable by the process according to the present invention.

[0087] The plant-based food product may be an uncooked food product, a cooked food product, or a partially cooked food product. For example, the plant-based food product is selected from a meat analogue composition, a cheese analogue composition or a seafood analogue composition.

[0088] In one or more embodiments, the food product is a vegetarian or vegan meat substitute food product. Preferably, the vegetarian or vegan meat substitute food product is a burger, sausage, meat ball, nugget, patty, mince product, breast, meatloaf, or other product intended to mimic conventional meat-based food products.

[0089] In one or more embodiments, the food product is a vegetarian or vegan cheese substitute food product. Preferably, the food product comprises a pizza cheese, a sandwich cheese, a feta cheese, a soft spreadable cheese, or a hard cheese; preferably wherein the food product comprises a pizza cheese, a sandwich cheese, or a feta cheese.

[0090] In one or more embodiments, the food product is a vegetarian or vegan seafood substitute food product. Preferably, the food product is a calamari analogue product, prawn analogue product, lobster analogue product, crab analogue product, crabstick analogue product, scampi analogue product and fish analogue product; preferablywherein the food product is a calamari analogue food product.

[0091] The properties of the food doughs or food products prepared using the solid fat composition may be measured by any suitable means. Properties of interest may include juiciness (and / or dryness), hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Such means include taste testers, which can provide feedback on properties of the composition or food product such asjuiciness (ordryness), texture, chewiness and hardness. Typically, multiple testers will be asked to mark or comment one or more properties of the composition or food product. If multiple testers are asked, an average of the results can be taken to observe the general impression of the food product.

[0092] Properties of the composition or food product may also be measured using specialised equipment. For example, texture profile analysis (TPA) is a technique used to characterize textural attributes of solid and semisolid materials and may be used to determine the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Gumminess is defined as the product of hardness x cohesiveness. Chewiness is defined as the product of gumminess x springiness (hardness x cohesiveness x springiness). In this technique, the test material may be compressed two times in a reciprocating motion, mimicking the chewing movement in the mouth, producing a Force versus Time (and / or distance) graph, fromwhich the above information can be obtained. TPA and the classification of textural characteristics is described further in Bourne M. C.,Food Technol., 1978, 32 (7), 62-66 and T rinh T. and Glasgow S., ‘On the texture profile analysis test’, Conference Paper, Conference: Chemeca2012, Wellington, New Zealand, and may be performed as described therein.

[0093] The Force versus Time (and / or distance) graph typically includes two peaks in force, corresponding to the two compressions, separated by a trough. Force may be measured in gravitational force equivalent (g-force, g) or Newtons (N).

[0094] Hardness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0095] Adhesiveness is defined as the negative force area for the first bite, i.e. the area of the graph between the two peaks in force which is at or below a force of 0 g or N. This represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. Lifting of the sample from the base of the testing platform should, if possible, be avoided as the weight of the sample on the probe would become part of the adhesiveness value. In certain cases, gluing of the sample to the base of a disposable platform has been advised but is not applicable for all samples.

[0096] Springiness, also known as elasticity, is related to the height that the food recovers during the time that elapses between the end of a first compression and the start of a second compression. During the first compression, the time from the beginning of the compression at force = 0 g orN to the first peak in force is measured (referred to as ‘Cycle 1 Duration’). During the second cycle, the time from the beginning of the second compression at force = 0 g or N to the second peak in force is measured (referred to as ‘Cycle 2 Duration’). Springiness is calculated as the ratio of these values, i.e. ‘Cycle 2 Duration’ I ‘Cycle 1 Duration’.

[0097] Cohesiveness is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N, during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. T ensile strength is a manifestation of cohesiveness. If adhesiveness is low compared with cohesiveness then the probe is likely to remain clean as the product has the ability to hold together. Cohesiveness is usually tested in terms of the secondary parameters brittleness, chewiness and gumminess. Gumminess is defined as the product of hardness x cohesiveness and is a characteristic of semisolid foods with a low degree of hardness and a high degree of cohesiveness. Chewiness is defined as the product of gumminess x springiness (which equals hardnessx cohesivenessxspringiness) and is therefore influenced by the change of any one of these parameters.

[0098] Resilience is a measurement of how the sample recovers from deformation both in terms of speed and forces derived. It is taken as the ratio of areas from the first probe reversal point, i.e. the point of maximum force, to the crossing of the x-axis, i.e. at 0 g or N, and the area produced from the first compression cycle between the start of compression and the point of maximum force. In orderto obtain a meaningful value of this parameter, a relatively slow test speed should be selected that allows the sample to recover, if the sample possesses this property.

[0099] According to a fourth aspect of the invention there is provided the use of a fat composition in a plant-based food dough or a plant-based food product, wherein the plant-based dough or plant-based food product is obtainable by a process according to the present invention; wherein the fat composition is according to the present invention; and wherein the use comprises using the fat composition to:

[0100] (i). improve the hardness of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ;

[0101] (ii). improve the fibrosity of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ; and / or

[0102] (iii). improve the mouthfeel of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of solid fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1.

[0103] In preferable embodiments, the use comprises using of afat composition in a plant-based food dough or a plant-based food product, wherein the plant-based dough or plant-based food product is obtainable by a process according to the present invention; wherein the fat composition is according to the present invention; and wherein the use comprises using the fat composition to:

[0104] (i) stabilise the pressure in the extruder barrel when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ;

[0105] (ii) reduce the number of steps in the process when compared to an analogous food product or plant-based dough comprising the same amount by weight of melted fat, and / or

[0106] (iii) reduce the oiling out of the plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1.

[0107] In preferable embodiments, the use comprises carrying out a process according to a first aspect of the invention with the fat composition. The inventors have found that using a solid fat composition having a solid fat content (SFC) N20 of above 75, as measured on the unstabilised fat according to ISO 8292-1 provides plantbased food products that mimic cheese or meat present in animal products, especially in terms of hardness, mouthfeel (?), fibrosity and waxiness. It is believed that using the specific thermostability of the solid fat according to the present invention reduces the oiling out of the fat in the extruder so that the pressure in the extruder remains stable. Additionally, the solid fat according to the present invention prevents the formation of agglomerates preventing measurement errors in the feeder and inconsistency. Furthermore, using the solid fat according to the present invention provides a cost effective and easy to implement process. DETAILED DESCRIPTION OF THE INVENTION

[0108] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0109] Example 1

[0110] Comparative rapeseed oil was used. Comparative coconut oil was used.

[0111] Fat A is fully hydrogenated palm oil. Fat A is in a form of flakes having a diameter of from 0.5cm to 3cm and a thickness of from 0.05mm to 0.1 mm. Various properties of Fat A are shown in Table 1 below and contrasted against comparative rapeseed oil and coconut fat.

[0112] Table 1

[0113] can be seen that Fat A has a higher solid fat content at lower temperatures 20°C and at mouth-like temperatures of from 30°C to 35°C than rapeseed oil and coconut oil. This is believed to contribute to the texture of the plant-based food dough and plant-based food product when consumed.

Claims

CLAIMS1 . A process for preparing a plant-based food dough using an extruder, said extruder comprising a feeder, an extruder barrel and a cooling die, the process comprising the steps of:A). feeding the feederwith less than 35wt% by weight of non-animal protein relative to the total weight of the plant-based food dough;B). feeding the feederwith less than 45% by weight of a starch relative to the total weight of the plant-based food dough;C). feeding the feeder with from 1 to 30wt% by weight of a solid fat composition having a solid fat content (SFC) N20 above 75, as measured on the unstabilised fat according to ISO 8292-1 relative to the total weight of the plantbased food dough;D). injecting the extruder barrel with from 35 to 80wt% by weight of water relative to the total weight of the plant-based food dough so as to form a plant-based food mixture,E). extruding the plant-based food mixture obtained in step D) through the cooling die so as to form a plant-based food dough.

2. The process according to claim 1 , wherein in step C), the solid fat composition has a solid fat content (SFC) N20 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1.

3. The process according to claim 1 or 2, wherein in step C), the solid fat composition has a solid fat content (SFC) N30 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1.

4. The process according to claim any one of the preceding claims, wherein in step C), the solid fat composition has a solid fat content (SFC) N35 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1.

5. The process according to any one of the preceding claims, wherein in step C), the solid fat composition has a solid fat content (SFC) N40 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, measured on unstabilised fat according to ISO 8292-1.

6. The process according to any one of the preceding claims, wherein in step C), thesolid fat composition has a solid fat content (SFC) N10 of from 75 to 100, preferably from 85 to 100, more preferably from 90 to 100, as measured on the unstabilised fat according to ISO 8292-1.

7. The process according to any of the preceding claims, wherein in step C), the amount of the solid fat composition is from 1 % to 15% by weight relative to the total weight of the plant-based food dough, preferably from 1 to 10% by weight, more preferably from 1 to 8% by weight, and advantageously from 1 to 5% by weight.

8. The process according to any one of claims 1 to 6, wherein in step C), the amount of the solid fat composition is from 15 to 30% by weight relative to the total weight of the plant-based food dough, preferably from 20 to 30% by weight.

9. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises above 65% by weight of saturated fatty acids, such as above 75% by weight of saturated fatty acids or above 85% by weight of saturated fatty acids.

10. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises from 20% to 85% by weight of saturated fatty acid residues; from 35% to 80% by weight of stearic acid residues (C18:0), such as from 35% to 65% by weight of stearic acid (C18:0) residues; wherein said percentages of fatty acid residues refers to fatty acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C4 to C24 fatty acid residues bound as acyl groups present in the fat composition.11 . The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises from 40% to 60% by weight of stearic acid (C18:0), and preferably from 45 to 55% by weight of stearic acid (C18:0).

12. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises from 20% to 85% by weight or less, preferably from 35% to 85%by weight or less, more preferably from 40% to 60% by weight or less, and most preferably from 45 to 55% by weight or less of palmitic acid (C16:0).

13. The process according to any of the preceding claims, wherein in step C), the solid fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 1 :4 to 10:1 ; preferably from 1 :2 to 8: 1 and more preferably, from 1 :2 to 5: 1 .

14. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises less than 20% by weight of lauric acid residues (C12:0);preferably less than 15% by weight by weight of lauric acid (C12:0) residues; more preferably less than 5% by weight; or the composition does not comprise lauric acid (C12:0) residues.

15. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises less than 25% of myristic acid (C14:0), more preferably, the composition comprises less than 20% of myristic acid (C14:0), more preferably less than 15% of myristic acid (C14:0), or the composition does not comprise myristic acid.

16. The process according to any of the preceding claims, wherein in step C), the solid fat composition is a non-hydrogenated fat composition.

17. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises an interesterifiedfat, preferably wherein the fat composition comprises an interesterified fat blend.

18. The process according to any of the preceding claims, wherein in step C), the solid fat composition comprises at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, coconut oil, coconut oil stearin, coconut oil olein, palm kernel oil, palm kernel olein, palm olein, rapeseed oil, sesame oil, soybean oil, palm oil, palm kernel stearin, babassu oil, high oleic rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, avocado oil, rice brand oil, camelina oil, any oil derived thereof and / or any mixture thereof.

19. The process according to any one of claims 1 to 15, or 17-18, wherein in step C), the solid fat composition comprises fully hydrogenated palm oil.

20. The process according to any of the preceding claims, wherein in step C), the solid fat composition is in the form of particles and / or granulates.21 . The process according to any of the preceding claims, wherein in step C), the solid fat composition is in the form of the particles, flakes and / or granulates having a particle size distribution of from 1 mm to 7mm and preferably of from 2mm to 6mm.

22. The process according to any of the preceding claims, wherein in step C), the solid fat composition is in the form of flakes having a thickness between 0.2mm and 1.5mm and preferably of from 0.3mm to 0.9mm or of from 0.9mm to 1.3mm; and a diameter of from 1 mm to 3.5cm.

23. The process according to any of the preceding claims, wherein in step C), the solid fat composition is in the form of particles and / or granulates having a particle size of from 100pm to 3mm, preferably of from 200pm to 3mm, more preferably of from 400pm to 2mm, and advantageously of from 500pm to 1 ,3mm.

24. The process according to any of the preceding claims, wherein in step A), the amount of non-animal protein isf rom 15 to 55% by weight relative to the total weight of the plant-based food dough, and preferably from 25 to 55% by weight, and more preferably from 30 to 40% by weight.

25. The process according to any of the preceding claims, wherein in step A), the amount of non-animal protein is from 0 to 15% by weight relative to the total weight of the plant-based food dough, preferably from O to 12.5% by weight, more preferably from 2 to 12% by weight, and advantageously from 3 to 12% by weight.

26. The process according to any of the preceding claims, wherein in step A), the non- animal protein comprises plant protein such as algae protein, black bean protein, canolawheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof; orwherein the non- animal protein comprises seitan, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, nuts, protein derived from nuts, nut derived milk products, or a combination thereof.

27. The process according to any of the preceding claims, wherein in step A), the non- animal protein comprises texturized vegetable proteins, preferably wherein the texturized vegetable proteins comprise texturized pea proteins, texturized fava proteins, or a combination thereof.

28. The process according to any preceding claim, wherein in step A), the non-animal protein is fed to the extruder barrel in the form of a dry particle.

29. The process according to any one of the preceding claims, wherein in step B), the amount of starch is from 0% to 45% by weight of a starch relative to the total weight of the plant-based food dough, preferably from 1 to 45% by weight, more preferably from 5% to 45% by weight, and advantageously from 20% to 30% by weight.

30. The process according to any one of the preceding claims, wherein in step B), the starch comprises non-modified starch, modified starch, or a combination thereof.

31. The process according to any one of the preceding claims, wherein in step B), the starch comprises a non-modif ied or modified vegetable starch, rice starch, tapioca starch or a combination thereof; preferably wherein the starch comprises potato starch, waxy maize starch, tapioca starch, or a combination thereof.

32. The process according to any preceding claim, wherein in step B), the starch is fed to the extruder barrel in the form of a dry particle.

33. The process according to any of the preceding claims, wherein in step D), the amount of water is from 40 to 80 wt% by weight relative to the total weight of the plant-based food dough, preferably from 50 to 80wt% by weight, more preferably from 55 to 75wt% by weight.

34. The process according to any preceding claim, wherein the process comprises feeding additives selected from:(i). flavouring additives;(ii). colouring additives;(iii). one or more of: a) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethyl cellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin and alginate; b) hydrocolloids; and c) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and gum karaya;(iv). an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavours, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidising agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk particle, hydrolysed protein isolates (peptides), amino acids, yeast, sugar substitutes, salt, spices, fibre, flavour components, colourants, thickening and gelling agents, egg particle, enzymes, gluten, vitamins, preservatives, sweeteners, oxidising agents, reducing agents, antioxidants, and acidity regulators.

35. The process according to claim 34, wherein the additives are in the form of a dry particle.

36. The process according to claim 34 or 35, wherein the additives are fed in step A), between step A) and step B), in step B), between step B) and C), in step C), between step C) and D) or in step D).

37. The process according to any of claims 34 to 36, wherein the amount of one or more of flavouring additives is from 0.5% to 2% by weight.

38. The process according to any one of claims 34 to 37, wherein the amount of one or more colouring additives is from 0.5% to 5% by weight.

39. The process according to any preceding claim, wherein no animal protein is fed in the process.

40. The process according to any preceding claim, wherein no animal-derived ingredient is fed in the process.41 . The process according to any preceding claim, wherein steps A) and C) are realized simultaneously so that the non-animal protein and the solid fat composition are mixed together so as to form a slurry before feeding to the feeder and are followed by step B), step D) and step E).

42. The process according to any one of claims 1 to 40, wherein steps A) and C) are realized simultaneously so that the non-animal protein and the solid fat composition are mixed together so as to form a slurry before feeding to the feeder and are followed by step D), step B) and step E).

43. The process according to any one of claims 1 to 40, wherein steps A), B) and C) are realized simultaneously so that the non-animal protein, the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feeder and are followed by step D) and step E).

44. The process according to any one of claims 1 to 40, wherein steps B) and C) are realized simultaneously so that the starch and the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feeder and are followed by step A), step D) and step E).

45. The process according to any one of claims 1 to 40, wherein steps B) and C) are realized simultaneously so that the starch and the solid fat composition and the starch are mixed together so as to form a slurry before feeding to the feederand are followed by step D), step A) and step E).

46. The process according to any one of the preceding claims, wherein the feeder is located at a location upstream of the extruder barrel.

47. The process according to any preceding claim, wherein in step E), the plant-based food mixture obtained in step D) passes through a breaker plate before entering the cooling die.

48. The process according to any preceding claim, wherein the process comprises a stepF) of shaping the plant-based food dough into a plant-based food product.

49. The process according to claim 48, wherein the shaping step F) is performed by cutting, moulding, pressing, rolling, grinding, dicing, marination, or any combination thereof.

50. The process according to any preceding claim, wherein the process comprises a stepG) of at least partially cooking the plant-based food dough into a plant-based food product.51 . The process according to claim 50, wherein the cooking step G) comprises a baking step, a boiling step, a frying step, a steaming step and / or a microwaving step.

52. A plant-based food dough obtainable by a process according to any one of claims 1 to 51.

53. A plant-based food product obtainable by the process of claim 51 .

54. The plant-based food product according to claim 53, wherein the plant-based food product is an uncooked food product, a cooked food product, or a partially cooked food product.

55. The plant-based food product according to claim 53 or 54, wherein the plant-based food product is selected from a meat analogue composition, a cheese analogue composition or a seafood analogue composition.

56. The plant-based food product according to claim 55, wherein the food product is a vegetarian or vegan meat substitute food product.

57. The plant-based food product according to claim 56, wherein the vegetarian or vegan meat substitute food product is a burger, sausage, meat ball, nugget, patty, mince product, breast, meatloaf, or other product intended to mimic conventional meat-based food products.

58. The plant-based food product according to claim 55, wherein the food product is a vegetarian or vegan cheese substitute food product.

59. The plant-based food product according to claim 58, wherein the food product comprises a pizza cheese, a sandwich cheese, a feta cheese, a soft spreadable cheese, or ahard cheese; preferably wherein the food product comprises a pizza cheese, a sandwich cheese, or a feta cheese.

60. The plant-based food product according to claim 55, wherein the food product is a vegetarian or vegan seafood substitute food product.

61. The food product according to claim 60, wherein the food product is a calamari analogue product, prawn analogue product, lobster analogue product, crab analogue product, crabstick analogue product, scampi analogue product and fish analogue product; preferably wherein the food product is a calamari analogue food product.

62. Use of a fat composition in a plant-based food dough or a plant-based food product, wherein the plant-based dough or plant-based food product is obtainable by a process according to any of claims 1 to 51 ; wherein the fat composition is as defined in any of claims 1 to 23; and wherein the use comprises using the fat composition to: improve the hardness of the plant-based food product or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 below 75, as measured on the unstabilised fat according to ISO 8292-1 ;(i). improve the hardness of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ; improve(ii). the fibrosity of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil orfat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ; and / or(iii). improve the mouthfeel of the plant-based food product and / or plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of solid fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 .

63. Use of a fat composition in a plant-based food dough or a plant-based food product, wherein the plant-based dough or plant-based food product is obtainable by a process according to any of claims 1 to 51 ; wherein the fat composition is as defined in any ofclaims 1 to 23; and wherein the use comprises using the fat composition to:(i). stabilise the pressure in the extruder barrel when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1 ;(ii). reduce the number of steps in the process when compared to an analogous food product or plant-based dough comprising the same amount by weight of melted fat, and / or(iii). reduce the oiling out of the plant-based dough when compared to an analogous food product or plant-based dough comprising the same amount by weight of liquid oil or fat having a solid fat content (SFC) N20 equal or below 75, as measured on the unstabilised fat according to ISO 8292-1.

64. Use according to claim 62 or 63, wherein the use comprises carrying out the process according to any of claims 1 to 51 with the fat composition.

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